Oil content of almond kernels ranged from 36.7% in the cultivar T12 to 79.0% in genotype T27. The major fatty acid in almond oil is oleic (62.43% in T7-76.34% in T4) followed by linoleic (13.97% in ...T4-29.55% in T3) and palmitic (4.97% in T2-7.51% inT3). The main tocopherol in almond oil was α-tocopherol (44.25 mg/100 g in T25-75.56 mg/100 g in T13) that was 44 folds higher than other tocopherols in the oil. Total tocopherol contents of almond oils ranged between 47.42 mg/100 g (T14) and 80.15 mg/100 g (T16). Among macro minerals, K was the highest (5238–14,683 mg/kg), followed by P (3475–11,123 mgkg), Ca (1798–5946 mg/kg), and Mg (2192–3591 mg/kg), whereas Na was the least (334–786 mg/kg) in almond kernel. The total polyphenol was observed in T16 (98.67 mg GAE/100 g), while the least was found in T24 (23.75 mg GAE/100 g). Antioxidant activity was high in T7 (91.18%) and low in T12 (44.59%).
The bioactive properties of the almond kernel cultivars were determined in the 10 min sonication period with the highest values being observed in the “Ferraduel” almond cultivar. While total phenolic ...contents of almond kernel extracts obtained by extraction for 10 min change between 10.97 mg GAE/100 g (Texas) and 106.25 mg GAE/100 g (Ferraduel), total phenolic contents of almond kernels extracted for 20 min were determined between 12.57 mg GAE/100 g (Nonpareil) and 103.54 mg GAE/100 g (Ferraduel). Oleic acid amounts of almond kernel oil samples extracted at 10 min changed between 37.84% (Texas) and 75.90% (Ferragnes) while the oleic acid amounts of almond kernel oils obtained by ultrasound-assisted extraction at 20 min sonication period vary between 70.76% (Texas) and 75.91% (Ferragnes). Also, while linoleic acid contents of almond kernel oils at 10 min are identified between 15.78% (Ferragnes) and 21.40% (Texas), linoleic acid amounts of almond kernel oils extracted by ultrasound-assisted extraction at 20 min changed between 16.02% (Ferragnes) and 21.52% (Texas). Gallic acid acid contents of almond kernel extracts at 10 and 20 min sonication period changed between 2.21 mg/100 g (Bitter almond) and 12.90 mg/100 g (Ferragnes), to 3.08 mg/100 g (Nonpareil) and 15.13 mg/100 g (Ferraduel), respectively.
Some chemical properties, oil contents, and bioactive properties of different parts of unriped (green) and ripened “Fuerte” avocado fruits (FAF) dried in air, microwave, and oven unriped air‐dried ...FAF pulp showed higher (76.84%) oil contents, whereas that of microwave‐dried riped FAF pulp was 70.87%. Oil contents of FAF peel and seeds were also evaluated. Oleic, palmitic, and linoleic acids were the main fatty acids of FAF pulp and peel. The oleic acid contents of unriped and riped FAF pulps were 71.07 (oven‐dried) and 72.85% (air‐dried), respectively. The (+)‐catechin unriped and riped FAF pulp was detected to be high at 190.51 and 195.45 mg/100g in fresh samples, respectively. The results about other phenolic compounds and antioxidant activities also varied with maturity, drying method, and fruit parts. The highest 1,2‐dihydroxybenzene were detected in ripened FAF air‐dried peel (234.74 mg/100 g) and fresh unriped FAF seed (227.18 mg/100 g), respectively. The 3,4‐dihydroxybenzoic acid contents (102.78 mg/100 g) were determined in microwave‐dried FAF seed.
Practical applications
Avocado in many countries were consumed in the form of salads with onions and cheese or soup with salt and pepper. Avocado has a high‐quality oil for the human nutrition, pharmaceutical, and cosmetics industry, and it is beneficial in human nutrition because avocado oil is rich in monounsaturated fatty acids. Avocado fruits used in the treatment of hypercholesterolemia, hypertension, type 2 diabetes mellitus, and dyslipidemia may play an important role in cardiovascular health. After harvesting, drying is one of the suitable methods for extending the shelf life of fruits or vegetables, and preventing deterioration and contamination during storage.
The objective of the present work was to investigate the influence of locations on bioactive propertiest, phenolic compounds and mineral contents of bee pollens. The oil content of pollen grains ...changed between 3.50% (Alanya) and 6.85% (Russia-Perm Region). The highest total phenolic content (720 mg/100g) and antioxidant activity values (81.4%) were observed in pollens obtained from the Russia-Perm Region and Alanya districts, respectively. Additionally, the highest carotenoid was found in a pollen sample collected from Karaman (Sarıveliler) (98.6 mg/g). The major phenolic compounds were (+)-catechin (66.75-337.39 mg/100g) and quercetin (61.2-1221.7 mg/100g) in all pollen samples. The pollen samples were observed to be a significant source of potassium (3846-6287 mg/kg), phosphorus (2947-5010 mg/kg), calcium (1022-2424 mg/kg) and sulfur (1744-2397 mg/kg). All of the analysis results were significantly affected by supplying locations. The antioxidant activity values of pollens were found partly similar and varied depending on locations. The content of saturated fatty acid (palmitic) was high (20-30%) in the tested pollen samples but did not exceed the content of linoleic acid.
The present study was conducted to compare the effect of partial shade (PS) and direct sun (DS) drying on the nutritional quality of young shoots and leaves of
Moringa oleifera
and
Moringa peregrina
...as non-conventional fodder. The chemical composition, total energy, total and individual phenolics, ascorbic acid, carotenoids, antioxidant activity, amino acid and minerals composition of the leaves and young shoots of both species dried by either PS or DS were determined. The Student’s
t
test was used to compare the parameters obtained for the two drying methods. The results revealed that the effect on chemical composition varied between the two drying methods for both
Moringa
species. PS dried parts of both species showed significantly lower amount of total phenolics, but higher ascorbic acid and β-carotene. The antioxidant activity of sun dried parts was significantly (
p
≤ 0.01) higher than those dried under partial shade. With few exceptions, for both species, PS drying resulted in higher amino acid and minerals contents. It could be concluded that drying method has a great impact on the studied parameters.
Summary
The addition of pickling herb (Echinophora tenuifolia L.; PHET) resulted in increase in the total phenolic and flavonoid contents in Tarhana in both free and bound fractions' extracts. The ...antioxidant activity of Tarhana containing 2%, 6% and 18% PHET was 81.45–81.72% in bound fraction whereas in free fraction it was up to 88.27% (6% PHET). The gallic acid contents of Tarhana with PHET in free fraction were between 0.49 mg L−1 (10%) and 2.75% (14%) and that in bound fraction varied between 0.36 mg L−1 (10%) and 3.61 mg L−1 (18%). Statistically significant differences (with control) were observed among the contents of individual phenolic compounds in free and bound fractions of Tarhana depending on PHET concentrations. The addition of higher PHET contents in Tarhana showed negative effects hence, a low concentration (2%) of PHET is recommendable for Tarhana with enhanced nutritional properties.
Total phenolic, total flavonoid and antioxidant activity of tarhana samples containing pickling herb (PH)
Caper seed oil obtained by the soxhlet extraction had significantly (p < .05) higher acidity, peroxide content, viscosity, unsaponifiable matter, total phenolics, and antioxidant values than those of ...oils extracted by the cold‐press for all tested varieties. Cold‐pressed oil had significantly (p < .05) higher iodine and saponification values compared to oil extracted by the Soxhlet system. The oil obtained by cold‐press resulted in higher fatty acid levels for all samples as compared to Soxhlet extracts. The tocopherol contents of the oils extracted by cold pressing were higher than those of Soxhlet extracts, except γ‐tocopherol, which was significantly (p < .05) higher in the Soxhlet‐extracted oils for Capparis spinosa. For all varieties, the level of phenolic compounds was significantly (p < .05) reduced when the oil was extracted by the cold‐pressing system. In general and regardless of the extraction system, the type of variety was found to have a significant effect on all parameters measured.
Practical applications
Caper plant grows at the most countries of Africa, Asia, and South European. Capers have very important roles for beneficial natural components in the food industry. Capers have very important roles for beneficial natural components in the food industry. There are a significant increase in the interest of bioactive compounds from plant products. Cold‐pressing procedure involves no heat or chemical treatments. Cold‐press technique is simple and environment‐friendly method. Solvent extraction, on the contrary, is a cost‐effective and fast method of oil extraction.
The current study investigated the impact of sonication process on antioxidant activity, phenolic compounds, total phenolic, total flavonoid, oil contents, fatty acids profile, and tocopherols of ...terebinth (
Pistacia terebinthus
) fruits. The highest antioxidant activity (87.32%), total phenolic (251.25 mg/100 g) and flavonoid (3413.72 mg/100 g) contents were observed in terebinth fruits sonicated for 30 min. The oil contents of terebinth increased from 38.93% (control) to 42.60% (sonicated for 15 min) after sonication process. The quercetin and catechin were the chief phenolic compounds in
P. terebinthus
extracts and their values were increased from 129.09 to 467.28 mg/100 g (quercetin) and from 5.58 to 21.33 mg/100 g (catechin) in fruits sonicated for 30 min. The major fatty acids of terebinth fruit oil were oleic (48.02–49.15%), linoleic (22.28–23.48%) and palmitic (22.10–23.67%) and sonication processes did not affect the quantities of these fatty acids. γ-Tocopherol was the most abundant isomer with the value of 63.95–122.03 mg/100 g in terebinth fruit oil. It could be concluded that pre-sonication for 30 min was more suitable for enhancing the antioxidants and phenolic compounds of
P. terebinthus
fruit.
The effect of several essential oils, plant extracts and packaging materials on oxidative stability of virgin olive oil during different storage times was investigated. The formation of free ...radicals, changing of color, development of rancid odor and taste are formed as a result of the oxidation of stored oils due to the effect of oxygen and light in the environment depending on the properties of the packaging materials used. As the storage time progressed, viscosity, color, free fatty acid, peroxide and K
232
values were increased. The highest increase in K
270
value was found in the first month whereas the value of
p
-anisidine was found to be maximum in the second and third months of storage. The highest acidity (1.91%) and discoloration were observed in the samples stored in the glass-pet bottle while the highest viscosity (99.80 mPa s), peroxide (12.00 meq O
2
/kg), K
232
(0.73) and K
270
(0.11) values are found in the samples stored in the tin. The highest free fatty acid values of samples stored in glass bottles, PET bottles and tin were detected in olive oils added rosemary. The peroxide values of the samples stored in glass and pet bottles decreased at 1st month and increased as the storage process progressed.
Phenolic compounds, antioxidant activities and total phenolic contents of leaves from different olive varieties (Gemlik, Kalamata, Yağlık and Sarıulak) were evaluated after conventional drying at ...different temperatures (50, 60, 70 and 80 °C). The drying process resulted in non-significant effects on olive leaves. The phenolic contents however, varied with drying temperature. The contents of minor total phenolics in Gemlik, Kalamata and Sarıulak leaves were 1457.6, 1899.3 and 2179.8 mg GAE/100 g, respectively when dried at 60 °C. The highest total phenolic reduction (23.2%) was observed in Kalamata leaves after drying at 80 °C. The major phenolic compounds in olive leaves were gallic acid (101.2–439.7 mg/100 g), 3,4-dihydroxybenzoic acid (66.7–460.4 mg/100 g), (+)-catechin (39.2–667.8 mg/100 g), 1,2-dihydroxybenzene (15.8–584.8 mg/100 g) and quercetin (33.1–277.7 mg/100 g). It was observed that olive leaves from different varieties are rich in phenolic compounds which are sensitive to heat and varied with drying temperature.
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